Prep: 1. Preheat the oven to 375 degrees. 2. Shred chicken. 3. Drain and rinse beans. 4. Shred cheese. Set aside 2 cups cheese. Make: 1. Grease a 9x13 in pan. Spread a few tablespoons of enchilada sauce in the bottom. 2. Stack tortillas on a plate. One at a time, top tortillas with chicken, beans and a little cheese, roll up and place with them seam down in the baking dish. Repeat with all tortillas. 3. Pour enchilada sauce over tortillas. Top with cheese. 4. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling. 5. Allow to rest for at least 15 minutes before cutting and serving.
This recipe serves 12 because they make great leftovers and freeze extremely well! Freeze them in individual serving sizes in freezer bags or plastic storage containers, then just defrost for a few minutes in the microwave for a quick dinner. They also work great with leftover shredded beef or pork.